By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 8
44 cal · 90 min
Grilled Pork Shoulder Steaks With Herb Salad
Recipe GLPR4a3aa3a824e3f6
Tender pork shoulder steaks marinated in a vibrant blend of fish sauce, lime juice, garlic, and shallots, then grilled until charred and juicy. Served with a fresh herb salad tossed in a bright lime-fish sauce dressing with Thai chiles, creating a perfectly balanced Southeast Asian-inspired main course.
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Ingredients
4 medium shallots, divided (2 chopped, 2 thinly sliced)
6 garlic cloves
⅓ cup fish sauce, divided (⅓ cup plus 3 Tbsp.)
⅓ cup fresh lime juice, divided (⅓ cup plus 3 Tbsp.)
3 Tbsp. light brown sugar, divided
8 pork shoulder steaks, ¾-inch thick (3½–4 lb. total)
Kosher salt
2 red or green Thai chiles, thinly sliced
3 cups fresh Thai basil, cilantro with tender stems, and/or dill leaves
Directions
Combine the 2 chopped shallots, 6 garlic cloves, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender. Blend until the mixture reaches a smooth, paste-like consistency.
Lightly season the pork steaks with kosher salt on both sides. Place the steaks in a large bowl or 12×9-inch baking dish. Pour the blended marinade over the steaks and use tongs to turn and coat each piece evenly. Allow the steaks to marinate at room temperature for 1 hour, or cover and refrigerate for up to 12 hours, turning once halfway through if marinating for more than a few hours.
Heat a grill to high heat. Place the marinated steaks on the grill and cook, turning every 1 to 2 minutes to develop a light char and crispy exterior, for 7 to 9 minutes total. Using an instant-read thermometer, confirm that the thickest part of each steak has reached an internal temperature of 145°F (the safe minimum for whole pork cuts). Transfer the cooked steaks to a cutting board and allow them to rest for at least 5 minutes. Once rested, thinly slice each steak against the grain.
While the steaks are grilling, prepare the herb salad dressing. In a large bowl, combine the 2 thinly sliced shallots, 3 Tbsp. fish sauce, 3 Tbsp. lime juice, 1 Tbsp. brown sugar, the sliced Thai chiles, and 1 Tbsp. water. Mix until well combined, then season lightly with kosher salt to taste. Add the fresh Thai basil, cilantro, and/or dill leaves and toss gently until all the herbs are coated with the dressing.
Arrange the sliced pork on a serving platter and scatter the herb salad mixture over the top. Serve immediately while the pork is still warm.
Comments
Pork shoulder steaks are standard at Charlotte grocers and cost-efficient for eight people, though fish sauce and Thai chiles require a deliberate stop at Harris Teeter's international aisle or ALDI's ethnic section—a real weeknight friction point. The stated 90 minutes is honest for grilling and resting, but the recipe assumes you'll prep shallots, garlic, and herbs while the grill heats, which many home cooks should budget another 15 minutes for. The herb salad is fresh and keeps overnight, and pork shoulder steaks reheat well as leftovers, making this forgiving for busy families. Lime juice and brown sugar are everyday items, so the total grocery cost per serving lands around $4–5, competitive for a main course.
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